Lemon cake with crunchy topping

Another wonderful recipe from Carol. My husband loves this little golden sweetie.

Serves 8-10 persons

9oz (250g) salted butter, softened
7oz (200g) caster sugar
2 teaspoons finely grated lemon zest
4 eggs, lightly beaten
2 cups self-raising flour
(or 2 cup all-purpose flour + 3 tsps baking powder + 1 tsp salt)
1 teaspoon baking powder
2 tablespoons lemon juice

1. Preheat the oven to 325F.

2. Lightly grease a 9" square cake tin and line the base with baking paper.

3. Cream the butter and sugar in a small bowl using electric beaters until the mixture is light and fluffy.

4. Beat in the lemon zest, then gradually add in the egg, beating thoroughly after each addition.

5. Transfer the mixture to a large bowl.

6. Fold in the combined sifted flour, baking powder, 1/4 teaspoon salt, and lemon juice. Stir until the mixture is just combined and almost smooth.

7. Spoon the mixture into the tin and smooth the surface.

8. Bake for 80 minutes.

9. Remove from the tin and turn out onto a wire rack.

Crunchy topping
1/4 cup sugar
1/4 cup lemon juice
(You can use less than this amount)

1. Mix together the sugar and lemon juice (do not dissolve the sugar)

2. Quickly brush over the top of the warm cake. The juice will sink into the cake and the sugar will form a crunchy topping. Let it cool.